I already shared this recipe here on the blog and is also part of my first book because I have a very emotional relationship with it. In my family we called it “batatonese”. “Stamped sticker” throughout barbecue there at my parents’ house!
It can be made with boiled eggs too, but I personally prefer just potatoes. Very simple indeed. At the end it can be parsley, chives or both. Look how soft!
Ingredients:
3 medium potatoes
2 col. mayonnaise (soup)
3 col. sour cream (soup)
1 col. mustard (tea)
salt and parsley to taste.
Cook the peeled and chopped potatoes with water and salt. Drain and place in ice water to stop the cooking.
Mix mayonnaise, sour cream and mustard. Add salt to taste and mix with potatoes. When serving, sprinkle chopped parsley. Keep in the refrigerator.
*This recipe yields 3 servings. To make larger quantities, always consider 1 potato per person.
* And an extra tip from my mom for you: so the potatoes don’t fall apart when you mix them, add a teaspoon of vinegar (any kind of vinegar) to the cooking water. This tip is amazing, huh?!
Have you seen the video for this recipe? Let’s press play!
